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Spicy Calabrian Fish Ragu! Fish Ragu: Master this spicy Calabrian seafood pasta in 30 minutes. Tender fish, vibrant flavors, perfect for an easy weeknight dinne

Spicy Calabrian Fish Ragu!

This Calabrian Fish Ragu recipe brings the bold, spicy flavors of Southern Italy right to your dinner table. Unlike traditional meat-based ragus, this version features tender chunks of white fish simmered in a rich, tomato-based sauce infused with aromatic spices like smoked paprika and fennel. The beauty of this fish ragu lies in its simplicity and speed. It’s designed to be made while your pasta cooks, making it an ideal weeknight meal without compromising on taste or authenticity. Each strand
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 250 g firm white fish fillets, skinless, boneless, cut into 2 cm / 0.8" cubes (e.g., barramundi, snapper, cod)
  • 3/4 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp red chilli flakes
  • 1/2 tsp nutmeg powder
  • 1/2 tsp caster / superfine sugar
  • 3/4 tsp cooking / kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp tomato paste

Method
 

  1. Toast & grind spices: Preheat a dry skillet on medium. Toast peppercorns and fennel seeds for 1-2 minutes until fragrant. Grind to a powder while hot.
  2. Coat fish: In a bowl, combine the ground spices, smoked paprika, chilli flakes, nutmeg, sugar, and salt. Add the fish cubes and stir gently until evenly coated.
  3. Cook pasta: Boil 3 litres of water with salt. Cook pasta according to package directions minus 1 minute. Reserve 1 1/2 cups of pasta water before draining.
  4. Make the ragu: Heat olive oil in the same skillet over medium-high heat. Add the coated fish and cook for 2 minutes, stirring. Stir in tomato paste and simmer for 5 minutes. Add 1 cup of reserved pasta water and simmer for 2 more minutes.
  5. Toss pasta: Add the drained pasta to the skillet. Toss for 1 minute until the pasta is well-coated with the sauce and fish flakes.
  6. Serve immediately: Divide the pasta and ragu between bowls. Garnish if desired.

Notes

- For the best flavor, use whole spices and grind them fresh.
- Reserve enough pasta water; the starch helps emulsify the sauce.
- Don't overcook the fish; it should remain tender and flaky.
- Serve immediately for the best texture and temperature.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.